7 lb Crown pork roast (12 rib) Salt & pepper to taste
---------------------------APPLE WALNUT
STUFFING---------------------------
1/3 cup
Butter or margarine
1 large Onion
-- finely chopped
2
Celery stalks -- fine chopped
1 cup
Red cooking apple -- chopped
1 cup
Green cooking apple -- chopped 2 cup
White bread cubes -- toasted
1 cup
Walnuts -- chopped
2 tb
Dried whole leaf sage
1/2 ts
Dried rosemary
1/2 ts
Dried thyme
1 lg
Egg -- beaten
1/2 cup
Milk
1/2 ts
Salt
1/4 ts
Pepper
ROAST: Make sure roast is well trimmed; season with salt & pepper. Fold a piece of aluminum foil into an 8" square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325~ for 1 hour. Cut a piece of foil long enough to fir around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325~ for 1-1/2 hours or until meat thermometer reaches 160~. Remove foil from roast; let stand 15 minutes before serving.
STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.
NOTE: Stuffing can be made separately. Spoon into a lightly
greased 11x7" baking dish. Bake at 350~ for 30 minutes.
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1
12-14 lb turkey -- preferably fresh
Salt & fresh ground pepper
8 tablespoons Unsalted
butter
-----MARINADE-----
1 Head of
garlic -- break in cloves and peel
1 tablespoon
Salt
1 teaspoon
Fresh ground pepper
1 1/2 teaspoons Ground
cumin
2 teaspoons
Dried oregano
1 cup
Lime juice -=OR=- sour -- orange juice
The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticksm and back. Work carefully so as not to tear the skin. Prepare the marinade. Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle, puree the ingredients in a blender. Add 3 tbls marinade to the main cavity and 1 tbls to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade. Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times. Preheat the oven to 300~. Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird. Increase oven temperature to 350~ and roast for 1 hour. Increase the heat to 400~ and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 185~ on an instant-read thermometer and the drumstick should feel loose when wiggled. Transfer the turley to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a sauceboat on the side.
NOTE: Sour orange is a bumpy green-orange fruit that looks
like an orange but tastes like a lime. Limes are often used in their place.
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6 tb
Low-sodium soy sauce
1 tb
Garlic powder
1 t
Ground ginger
2 ts
Paprika
3 ts
Fresh basil
2 ts
Parsley
1/4 ts
Black pepper
2 ts
Chinese five-spice powder
1
(12-pound) turkey
Water
Combine soy sauce, garlic powder, ginger, paprika,
basil, parsley, pepper and five-spice powder in small bowl and let stand
20 minutes to thicken. Remove neck and giblets from turkey. Wash turkey
well, then pat dry and season inside and out with salt and pepper. Pour
1/2 marinade over turkey, reserving other 1/2 for later use. Place turkey
on rack in roaster. Pour about 1 cup water in bottom of roaster.
Prepare foil tent to cover roaster. Spray underside of tent with non-stick
cooking spray, place over turkey and seal sides. Roast turkey at 325 degrees,
basting often, until nicely browned, about 15 minutes per pound. Remove
from oven, let turkey rest and serve on platter with reserved marinade
as dipping sauce on side. Makes 12 to 14 servings.
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Southerners
(dare I say most Americans) love fried foods. And even the most unusual
things, if properly seasoned, fry up rather well. Think about it. Fried
soft-shell crabs on a po-boy roll with a generous dab of horseradish
sauce. Fried alligator nuggets with a steaming bowl of red beans and rice.
Fried pork rinds as Saturday afternoon football fare. Crispy
on the outside, tender on the inside, spicy through and through. Things
you wouldn’t otherwise eat turn delicacy when properly deep-fried.With
that in mind, why are so many folks still surprised by the notion of fried
turkey for Thanksgiving? You’re skeptical. I can tell. That would require
a frying pan of unusual dimensions, you say. And gallons of batter to slosh
about the kitchen.
That's not how it's done. Allow me to elucidate. For an amazingly crispy,
juicy, spicy Thanksgiving turkey, do the following. Go to Lowes, Home Depot,
Wal-Mart, Sam’s Club, or any large sporting goods store. Buy a sturdy aluminum
pot. If you buy a pot made for turkey-frying (recommended), it will come
with an aluminum cradle and an attachable handle for lowering and raising
he turkey in the oil.
Next, buy a long-stemmed thermometer to check the temperature of the oil.
Note: Kits for all the above are available from several
online specialty shops. BBQ People is one of several reasonably-priced
online sources.
Buy
an outdoor raised open-flame propane burner to heat the pot. Buy a large
container of peanut oil. Other oils will burn before the oil gets adequately
hot, so make sure you use peanut oil. You’ll find large containers of peanut
oil at the same place you found your oversized aluminum pot.
Now, go to your local grocery store and buy one or more
12-15 pound turkeys.
While
you’re at the grocery store, buy a hypodermic meat injector for your Cajun
spices.
Now that you’ve made a considerable (albeit mostly non-recurring)
investment, you’re ready to go home and be famous. On your backyard outdoor
patio or concrete driveway, spread a thick layer of newspapers on the ground
to absorb any peanut oil that escapes the pot. Assemble your equipment,
partially fill the pot with peanut oil, and light the fire.
A few words of warning: Turkey frying is an outdoor affair. Do not attempt to fry a turkey in your kitchen. Put just enough oil in the pot to cover the turkey when it is lowered in the pot. Do not overfill the pot with oil. While the oil is heating, make sure all kids, dogs, cats, and other favored species are kept away from the hot oil.
Now, to the kitchen . . .
While the oil is heating, prepare your completely thawed turkey by injecting
it several times with a solution of melted butter, Cajun spices (Tony Chachere
does nicely), and anything else that appeals to you (read Sherry). Coat
the bird's skin with more Cajun spices. For even better results, prepare
your turkey the night before and allow it to marinate over night.
Note: Don't forget to remove the giblets.
Once your turkey has been properly jump-started, you’re ready for your
rendezvous with destiny.
Use your long-stemmed thermometer to test the temperature
of the oil. Once the peanut oil reaches 350 degrees, place your turkey
on the cradle and gently lower the bird into the oil. Stand by for a few
anxious moments of bubbling, sizzling, and gurgling as bird meets oil.
Once your turkey is completely submersed, check your watch. Allow 3.5 minutes
of frying for each pound of turkey. Example: a 12 pound turkey will take
42 minutes to fry.
Note: As the turkey is lowered into the
pot, the temperature of the oil will drop. Momentarily raise the flame
until the temperature of the oil rises to 350 again.
More words of warning: Never lower a frozen turkey into hot peanut oil. Remember Chernobyl? Cold water and hot oil do not mix.
When your allotted time expires, your turkey is done.
Gently raise the cradle and allow a few moments for excess oil to drip
from the turkey back into the pot. Carefully place the hot turkey on a
tray and put it aside to cool a bit before carving.
As your bird cools, you’re now ready to begin cooking
your neighbor’s turkey. Neighbors? Ah yes, this is a social event, you
see. Once your neighbors get word that you are frying turkeys, you will
be besieged with friends you never knew you had. Frying six or eight birds
in sequence is not uncommon.
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1 12 to 14 lb turkey
1/2 cup rosemary sprigs, fresh
1/2 cup sage leaves, fresh
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted
Remove giblets and neck from turkey; reserve for other
uses, if desired. Rinse turkey with cold water and pat dry. Loosen skin
from the turkey breast a bit, not totally detaching. Place rosemary and
sage under skin then smooth skin over herbs and back into place. Place
apple, celery and onion into the neck cavity. Place the turkey, breast
side up, on a rack in a shallow roasting pan and brush with melted butter.
Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees
until meat thermometer registers about 180 degrees. This should take from
3 1/2 to 4 hours, but begin checking after 3 hours. Remove turkey and let
stand 15 minutes before carving. Serve with gravy.
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6 pounds Turkey breast -- whole
-----MARINADE-----
1
cup Bourbon
3/4 cup
Dry red wine
1/2 cup
Dry sherry
1/3 cup
Soy sauce
3 tblspns
Vegetable oil
2 tblspns Sugar
2 tblspns
Fresh rosemary -- chopped
Black pepper to taste
-----GLAZE-----
3/4 cup
Bourbon
1/3 cup
Honey
1/3 cup
Ketchup
2 tblspns Brown sugar
Place turkey in large bowl or 1-gallon ziplock bag. Stir
together marinade ingredients and pour over turkey. Marinate at least 2
hours, preferably overnight in refrigerator. Remove turkey from marinade
and grill, about 12 minutes per pound. stir together glaze ingredients
in bowl. Brush glaze onto turkey after about 40 minutes on grill, and again
when turkey is removed. Slice and serve on a platter.
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14 lb
To 15 lb turkey
2 ts
Salt
2 ts
Pepper
1 c
Celery -- sliced
1/2 c
Onion -- chopped
1/2 c
Butter or margarine
2 c
Herb-seasoned croutons
3 ea
10-ounce packages frozen -rice with green pepper and parsley -- thawed
1 ea
8-ounce can water chestnuts drained
1 1/2 ts Poultry seasoning
1/4 c (approximate)
butter or margarine -- nelted
Red and green grapes
Orange wedges
Lime wedges
Apple wedges
Whole walnuts
Fresh parsley sprigs
Remove giblets and neck from turkey; reserve for giblet gravy, if desired. Rinse turkey thoroughly with cold water; pat dry. Combine salt and pepper; sprinkle over surface and in cavity of turkey. Saute celery and onion in 1/2 cup butter until tender. Combine sauteed vegetables, croutons, rice, water chestnuts, and poultry seasoning in a large mixing bowl; mix well. Stuff dressing into cavity of turkey, and close cavity with skewers. Tie ends of legs to tail with string or tuck them under flap of skin around tail. Lift wing-tips up and over back so they are tucked under bird securely. Brush entire bird with about 1/4 cup melted butter; place breast side up on a rack in roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325 degrees F until meat thermometer registers 185 degrees F (about 4-1/2 to 5-1/2 hours); baste turkey frequently with pan drippings. If turkey gets too brown, cover lightly with aluminum foil. When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail; this will ensure that the inside of the thighs is cooked. Turkey is done when drumsticks are easy to move. Transfer turkey to serving platter. Let stand 15 minutes before carving. Garnish with fruit, nuts, and parsley. Yield: 20 to 24 servings.
Note: If turkey and dressing are prepared in advance,
refrigerate separately and stuff just prior to cooking.
After serving, remove dressing from turkey cavity as soon as possible.
Cool meat and dressing promptly, and refrigerate separately.
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12
lb Turkey
-- thawed to room temp
1/2 ts Salt
1/2 ts
Pepper
1/4 c Onions finely chopped
1/4 c
Carrots -- finely chopped
1/4 c Celery finely chopped
1/4 c
Turnip -- finely chopped
3 cl Garlic thinly sliced
Preheat the oven to 325ø. Sprinkle turkey inside
and out with salt and pepper. Tuck wings under turkey. Place turkey in
an oven roasting bag. Scatter onions, carrots, celery, turnip and garlic
over and around turkey. Fold the top of the bag over and place turkey,
breast up. in a small roasting pan. Add 1 in. water. Roast turkey 3 to
3 1/2 hours, or until a meat thermometer inserted in the thickest part
of the leg (but not touching the bone) reaches 165ø to 170ø.
Carefully tear open and remove the bag. Increase the oven temperature to
450ø. Roast 30 minutes longer, or until the thermometer registers
180ø, basting with the pan juices every 5 minutes. Turkey should
be golden brown. Remove the roasting pan from the oven and carefully transfer
turkey to a platter, letting the juices run back into the pan; reserve
the juices for gravy. Cover the bird with foil and let stand for 20 minutes
before carving. (In the meantime, make gravy.) Makes about 16 servings.
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-- (You do not need to baste this bird)
1
Large roll of heavy foil
3 large
Onions -- sliced
1
12 lb Turkey -- (12 to
24)
Salt and pepper
Brandy or Grand Marnier *
Fresh sage and thyme
2
Oranges -- quartered
2
Carrots -- cut in chunks
2
ribs Celery -- cut
in 1" pieces
1 can
Chicken stock
1
can Consome
* (also put 2 T. in gravy with
drippings and cornstarch in water)
Preheat oven to 475 degrees. Tear off 4 large pieces
of foil about 2 1/2 feet long. Fold together 2 pieces to form a big
square. Fold several times so that they are well-sealed. Repeat with
other two pieces. Place one double sheet of foil in a pan large enough
to hold the turkey. Cover the bottom with onion slices. Rub inside
turkey cavity with salt and pepper. Rub outside with brandy. Loosen the
skin around the leg and thigh by rubbing hand between skin and meat.
Tuck sage and thyme under the skin of legs and thigh. Put oranges,
carrots and celery in turkey cavity. Place turkey on onions and foil
and pull foil up to form a container. In a small sauce pan, bring the chicken
stock and consomme to a boil. Pour boiling liquid over the turkey.
Place other double sheet of foil on top of turkey; blouse it up a
little over the turkey, then fold the two big pieces of foil together well
around all edges to seal. Cook at 475 degrees 1 hour for 12 pounds, and
an additional 5 minutes for each pound. (For example, a 14-pound
bird would take one hour and 10 minutes.) Pull the turkey out.
VERY CAREFULLY peel back the top piece of foil so the turkey can brown.
Turn oven down and cook at 375 degrees for the same amount of time that
you cooked at the high temperature. Permit to stand at least 30 minutes
before cutting.
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2 1/2 pounds apples, peeled, cored, sliced
2 cups blackberries, fresh or frozen
1 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons flour
1 tablespoon butter
pie crust for two-crust pie
Preheat oven to 375 degrees.
Mix the apples and blackberries together in a large
bowl.
Blend the dry ingredients together, and then gently mix
into the fruit. Spoon the filling into the prepared crust, then dot with
butter. Top with the remaining pie crust. Crimp the edges of the top and
bottom crusts together, sealing the fruit into the shell. Whisk the egg
yolk and milk together, and brush this wash over the top crust. Pierce
the top pie crust several times with a knife, to allow steam to escape.
Bake at 375 degrees for 1 1/4 hours, until the apples
are tender when poked with a thin knife. If crust seems to be browning
too quickly, reduce the heat to 325 degrees. Yield: 1 pie
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1 cup sugar
1/4 cup butter, melted
3 eggs, slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons bourbon
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup chocolate chips
1 (9-inch) pie shell
Cream sugar and butter. Add eggs, syrup, salt, bourbon,
and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom
of pie shell. Pour filling into shell. Bake in a 375 degree oven for 40
to 50 minutes. Yield: 6 to 8 servings.
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1 1/2 cups pureed pears, (4 to 5 ripe pears)
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon cinnamon
1 tablespoon ground ginger
1/2 cup butter, softened
1 cup milk
1 cup brown sugar
1/2 cup applesauce, all-natural
5 eggs
3 1/2 cups all-purpose flour
1 tb + 2 tsp baking powder
Preheat oven to 350 degrees.
Butter a bundt pan and dust well with flour. Puree pears
in a food processor. In a small bowl mix the pureed pears, vanilla, lemon
juice, cinnamon, and ground ginger. Set aside. Heat the milk and butter
in a small saucepan until butter is melted. Sift flour and baking powder.
With an electric mixer on medium-high, beat the eggs and brown sugar for
5 minutes, until pale and thick. Add milk and melted butter mixture while
beating on low, then add the pear mixture and applesauce. Add the flour
and baking powder, beating until just combined. Pour the batter into the
bundt pan and bake for about 55 to 60 minutes, until a toothpick inserted
into the center comes out clean. Serve with a dollop of sweetened whipped
cream or warm fruit compote.
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2 eggs
1/2 cup milk
1/2 cup light corn syrup
1/4 cup melted butter
1/4 cup sugar
1 teaspoon vanilla
1/2 cup self-rising flour
1 cup coconut, shredded
2 1/2 cups peaches, chopped
1/2 cup chopped pecans
nutmeg or cinnamon
In large bowl beat eggs and next 6 ingredients; mix until
smooth. Stir in peaches and coconut. Pour into a greased and floured pie
plate. Sprinkle generously with nutmeg or cinnamon. Top with pecans. Bake
at 350 degrees for 40 to 50 minutes, or until custard is set. Let stand
for awhile before cutting. This pie makes its own crust and needs to set
awhile to make the crust firm.
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4 eggs
1 cup light corn syrup
2/3 cup sugar
3 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons chocolate extract
6 ounces white chocolate, melted (see note)
1 cup pecan halves
1 cup slivered almonds
1 (9-inch) pie crust, unbaked
Preheat oven to 350 degrees. In the large bowl of an electric
mixer, beat the eggs until fluffy. Add the rest of the ingredients except
for the pecans, almonds, and pie crust. Beat until well blended, about
3 minutes. Stir in the pecans and almonds. Pour the mixture into the pie
crust. Bake for 50 - 55 minutes, until set.
Note: To melt the chocolate, place it in a small heatproof
bowl and set it in a pan of hot but not boiling water, or in the top of
a double boiler over medium-low heat. Stir until the chocolate has melted.
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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter or margarine, room temperature
2 cups sugar
3 eggs
grated zest from 1 large lemon
1/2 pint sour cream, (1 cup)
Lemon Glaze:
1/4 cup unsalted butter, melted
2 tablespoons fresh lemon juice
2 cups powdered sugar, sifted
Preheat oven to 325 degrees F. Thoroughly butter and flour
a 10-inch kugelhopf or bundt pan; tap pan on edge of sink to shake out
excess flour.
Set pan aside. Sift flour, baking pwder and salt into
a medium bowl; set aside. In bowl of an electric mixer, cream butter and
sugar at low speed until blended, then beat at medium until mixture is
very fluffy (about 6 minutes). Beat in eggs, 1 at a time, scraping down
side of bowl after
each addition. Add lemon zest and blend. Add flour mixture
to creamed mixture alternately with sour cream, adding each in 3 additions
and scraping down side of bowl after each addition. Pour batter into prepared
pan; bake in preheated oven until a wooden pick inserted in center of cake
comes out clean (about 1 hour). Cool in pan 10 minutes. Meanwhile, prepare
Lemon Glaze. Turn out cake onto a platter; drizzle evenly with glaze. Makes
12 to 15 servings.
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1/4 cup butter
1 large onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters
Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter
until wilted, not browned. Combine cornbread and bread crumbs in a large
bowl; mix in sauteed onions, salt and pepper, and parsley. Add beaten eggs
and toss more; moisten with the oyster liquid until moist but not soggy.
Add the oysters. Pat the mixture into a lightly buttered rectangular cake
pan (it should make a 1-inch layer in the pan). Dot with remaining butter
and bake about 45 minutes, until golden brown and set in the center.
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3 cups fresh whole cranberries
1/2 cup sugar
2 tablespoons orange zest, grated
1/2 cup water
Combine all ingredients in a non-reactive saucepan and
bring to a simer over medium-low heat. Simmer, stirring occasionally, until
cranberries pop, about 5 minutes. Let cool and serve. This may be made
ahead and refrigerated, covered, for up to 1 week before serving. Makes
2 cups.
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1 cup mixed fruit or fruit, cocktail
1/2 cup Mandarin oranges
1/2 cup pineapple bits
1/2 cup minature marshmallows
3/4 cup sour cream
1/4 cup maraschino cherries, halved
1/4 cup red seedless grapes
lettuce cups, optional
Drain fruits well. Combine all ingredients except lettuce,
mixing lightly but throughly. Chill well. Serve in lettuce cups with salad
dressing, if desired.
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3 pounds potatoes, peeled & quartered
1 cup butter
2 (3oz) pkg cream cheese, softened
1 cup Cheddar cheese, shredded
1 (2oz) jar pimiento, drained
1 small green pepper, finely chopped
1 bunch green onions, finely chopped
1/2 cup Parmesan cheese
1/4 cup milk
1 teaspoon salt
Cook potatoes in boiling water to cover 15 minutes or
until tender; drain and mash. Add butter and cream cheese; beat at medium
speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese
and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking
dish.
Bake at 350F for 30 to 40 minutes, or until thoughly
heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese
melts. You may prepare the night before (except for cheese topping) and
refrigerate, covered, overnight. Let stand at room temperature
30 minutes before baking.
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6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, high quality
salt and pepper, to taste
fresh parsley, minced
Cook sweet potatoes; peel and slice crosswise then lengthwise
or as desired. Cool and arrange in buttered casserole pan or dish. combine
remaining ingredients except parsley and pour over potatoes. Bake at 350
degrees until bubbling hot. Garnish with parsley.
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24 ounces broccoli flowerets
2 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons fresh lemon juice
salt, to taste
Steam broccoli till tender but firm, 4-6 minutes. Heat
the oil in a nonstick skillet over medium heat, add the garlic and saute
one minute. Add the cooked broccoli, lemon juice and salt to taste, cooking
briefly to combine.
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1 cup cake flour, (not self-rising)
1 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 tblspns unsalted butter, chilled, cut in 1/4" cubes
3/4 cup half and half
Position a rack in the center of the oven, and preheat
to 400 degrees.
In a medium bowl, sift together the cake flour, all-purpose
flour, cream of tartar, baking soda, and salt. Using a pastry blender or
two knives, cut the butter into the flour until the mixture resembles small
peas. Add the half and half, and stir gently just until a soft dough forms.
Knead the dough in the bowl a few times, just until smooth. Do not overwork
the dough.
On a floured work surface, roll out the dough to 3/4-inch
thickness. Using a 3-inch round cookie cutter, cut out biscuits, Gather
up the scraps, reroll, and repeat the procedure until 12 biscuits are cut
out. Transfer the biscuits to an ungreased baking sheet.
Bake until biscuits are golden brown, 12 to 15 minutes.
Serve hot. Makes 1 dozen.
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2 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
1/4 teaspoon almond extract
1/2 cup butter, softened
Filling:
2/3 cup sugar
1/2 cup butter, melted
3 eggs
1/2 teaspoon almond extract
1 (6 oz) pkg white chocolate, coarsely chopped
1 cup slivered almonds
1/2 cup slivered almonds
maraschino cherries, for garnish
Heat oven to 400 degrees. For the crust: Combine flour,
brown sugar, and 1/4 teaspoon almond extract; mix well. Cut in 1/2 cup
butter with a fork or pastry blender. The mixture will be quite dry. Press
1 3/4 to 2 cups in the bottom and up the sides of an ungreased 10-inch
springform pan.
Bake until just light brown, about 10 minutes. Remove
from oven and reduce oven temperature to 350 degrees.
For the filling: Combine the sugar, 1/2 cup butter, eggs,
and 1/2 teaspoon almond extract; blend well. Mix in the white chocolate
and 1 cup of slivered almonds. Pour mixture into crust-lined pan. Sprinkle
with the remaining crumbs (cover all), then sprinkle 1/2 cup of slivered
almonds around the outer edges of the torte.
Bake at 350 degrees for about 40 to 50 minutes, or until
golden brown and almonds are lightly toasted. Cool for 10 minutes; run
a knife around side to loosen and remove pan sides.
Garnish with maraschino cherries if desired.
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1 1/2 pounds rutabaga, cut in 3/4" pieces
2 large carrots, sliced
1 medium onion, diced
1/2 pound mushrooms, halved
1 sheet puff pastry, thawed
1 cup frozen lima or butter beans
2 tablespoons butter or margarine
2 tablespoons water
2 1/2 cups milk
1/4 cup flour
1/4 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon pepper
1 chicken flavor bouillon cube
4 cups cooked turkey, cut up
1 egg white, beaten
About 2 hours before serving, cook rutabaga and carrots
until tender, 10 - 15 minutes. Stir in frozen lima beans until separated.
Drain.
Meanwhile, in 12" skillet over high heat, in 1tablespoon
butter, brown mushrooms; remove to a large. bowl. In the same skillet over
medium heat, in 1 tablespoon butter, cook onion with 2 tablespoons water
until tender. Mix milk with flour until smooth; stir into onion mixture
with
Parmesan, salt, pepper, and bouillon. Cook, stirring
until sauce boils and thickens. Boil 1 minute. Reserve 1 cup turkey. Stir
sauce, carrot mixture, and remaining turkey into mushrooms; spoon into
a deep 3-quart casserole. Top with reserved turkey.
Preheat oven to 375 degrees. Roll pastry to 1" larger
all around than top of casserole; trim as needed. Brush rim of casserole
with egg white. Place pastry over filling; pinching edge for tight seal.
Cut 3 or 4 slits in pastry top; brush with egg white. Bake potpie on a
cookie sheet 40 to 45 minutes. until filling is hot and pastry is browned;
cover with foil if browning too quickly.
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4 slices turkey breast, cooked
3 tablespoons sesame oil
1 cup sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons peanut oil
1 clove garlic, crushed
1/2 tablespoon sesame oil
2 tablespoons soy sauce
Brush turkey to taste with sesame oil and dredge in mixture
of sesame seeds, salt, black pepper and cayenne pepper. In skillet, saute
slices in heated peanut oil until brown on both sides.
Remove to platter. Deglaze skillet with garlic, sesame
oil, and soy sauce. Pour sauce over turkey.
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1/3 cup butter or margarine
3 tablespoons all-purpose flour
1/8 teaspoon pepper
2 1/3 cups milk
2 egg yolks, slightly beaten
1/3 cup Parmesan cheese, grated
8 slices white bread, toasted
12 ounces roast turkey, thinly sliced
2 tablespoons Parmesan cheese, grated
16 strips fully cooked bacon
Sauce: In a medium saucepan melt margarine or butter.
Stir in flour and pepper. Add milk all at once. Cook and stir till thick
and bubbly. Gradually stir some of the hot mixture into beaten egg yolks.
Return all of the mixture to the saucepan. Cook and stir until just bubbly.
Remove from heat. Stir in the 1/3 cup of Parmesan cheese. Arrange the slices
of toast in a single layer on the unheated rack of a broil pan. Top with
sliced turkey, sauce, and the 2 tablespoons of Parmesan cheese. Broil 3-4
inches from the heat about 3 minutes or until the sauce is brown and bubbly
For each serving, place one toast stack on a serving plate. Top each serving
with two slices of cooked bacon, forming an "x". Serve immediately.
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2 cups cooked turkey, cut up
2 cups cooked rice
1/4 cup chopped green pepper
1/2 cup chopped onion
1 10oz can cream of mushroom soup
garlic salt, to taste
pepper, to taste
Preheat oven to 350 degrees. Combine all ingredients in
a 1-1/2 quart casserole; cover; bake 30 minutes. Serves 4.
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1 head romaine lettuce
1 head leaf lettuce, shredded
2 cups spicy Spanish dressing-recipe follows, (double
recipe)
1 15-oz can dark red kidney beans
1 cup sliced black olives
2 cups cooked turkey, shredded
1 avocado
1 tablespoon fresh lemon juice
1 tblspn pickled jalapeno pepper, chopped
1/2 cup sour cream
1/2 cup grated cheddar cheese
1 pound tortilla chips, for garnish
Line each of 6 individual salad plates with a leaf of
romaine lettuce. Break up remaining romaine and mix with shredded leaf
lettuce. Place on top of plates. Divide dressing in half and reserve one-half
to serve at the table.
Using the other half: spoon 1 tablespoon of dressing
over each plate. Toss kidney beans and olives with half of the remaining
dressing (5 tablespoons) and divide among the 6 plates. Mix turkey with
remaining dressing (5 tablespoons) and place on top of bean mixture.
Mash avocado with lemon juice and jalapeno and place
on top of each serving of turkey. Top each with a dollop of sour cream
and sprinkle with grated cheese. Garnish each plate with tortilla chips.
Pass the reserved salad dressing separately at the table.
Spicy Spanish Dressing
3 tablespoons cider vinegar
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried ground cumin
1 clove garlic, minced
1/2 teaspoon Tabasco sauce
3/4 cup olive oil
In blender, mix all ingredients except oil. When well
combined, add oil and blend for 1 minute.
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2 cups long-grain wild rice
1 onion, chopped
2 tablespoons butter or margarine
1/2 cup flour
9 ounces mushrooms, sliced, canned(reserve liquid)
3 cups half and half, OR 1 cup half & half plus
2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tblspns parsley, chopped
salt and pepper, to taste
bread crumbs
Prepare rice according to package directions. Saute onions
in butter, remove from heat and stir in flour. Drain mushrooms, save liquid.
Combine that liquid with cream and enough liquids to make 4 cups. Stir
slowly into flour mixture. Cook and stir until thick. Add rice, mushrooms,
turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper.
Put in a 9 x 12 x 2 - inch casserole, top with buttered breadcrumbs and
bake 40 minutes at 350 degrees. This may be prepared the
day before, or frozen.
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3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
12 (10-inch) tortillas, corn or flour
1/3 cup corn oil
Sauce:
2 cans(4oz) green chile peppers
1 clove garlic, minced
2 tablespoons olive oil
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
1 1/2 pounds stewed tomatoes
Combine turkey with sour cream, cheese and 1 teaspoon
salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff
with turkey mix and roll. Arrange side-by-side with seam side down in shallow
pan.
Sauce: Saute chiles with garlic in oil. Add stewed tomatoes,
onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick,
about 1/2 hour. Pour chile sauce over enchiladas and bake at 350 degrees
20-30 minutes. Let set 5-10 minutes before serving.
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1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped bell pepper
4 tablespoons butter
1 1/2 cups cooked turkey, chopped
1 cup turkey gravy
1 tablespoon chopped parsley
salt and pepper, to taste
Saute vegetables in butter until limp. Add remaining ingredients
and simmer until blended, about 15 to 20 minutes. The hash is better if
made the day before, and it freezes well. Serves 6 to 8.
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8 slices bread, crusts removed
1/2 pound cooked turkey, sliced
1/4 pound Swiss cheese, sliced
4 eggs
2 cups milk
1 tablespoon minced onions
1/2 teaspoon salt
Prepare 4 sandwiches with turkey and cheese slices. Beat
eggs with milk and remaining ingredients; pour over bread. Refrigerate
1 hour. Bake uncovered at 325 degrees about 50 minutes or until puffy and
brown. Serve while hot.
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4 cups cooked turkey, cut up
4 tablespoons butter or margarine
1/4 cup flour
salt, to taste
2 cups chicken broth
Tabasco sauce
1/2 pound mushrooms, sliced
1 egg yolk, lightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8oz) pkg spaghetti
1/4 cup Parmesan cheese, grated
1 teaspoon butter
In a skillet heat 3 tablespoons of butter; add mushrooms
and saute briefly.
Melt 4 tablespoons of butter in a saucepan; add flour
and stir until smooth. Whisk in broth and cook until thickened and smooth.
Add salt and Tabasco to taste. Whisk a little of the hot sauce into the
beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce.
Add sherry, cream, turkey, and mushrooms. Cook, stirring, just until heated
through. Cook spaghetti according to package directions. In a buttered
casserole, place alternate layers of spaghetti and sauce. Sprinkle with
grated Parmesan. Brown quickly under a preheated broiler and serve.
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1 can asparagus, large
4 hard-boiled egg, sliced
1 teaspoon salt
dash pepper
1 cup cracker crumbs
1 1/2 cups grated cheese
1 cup mushroom soup
Drain the asparagus. Place layers of asparagus and sliced
eggs in a buttered casserole, sprinkle with salt and pepper and cracker
crumbs. Cover with grated cheese. Pour one-half of mushroom soup over this.
Repeat layer - pour remainder of soup over contents of the dish. Bake 1
hour at 325 degrees. *This is a popular holiday side-dish, and could be
made with a thick white sauce in place of the cream of mushroom soup.
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1 medium red cabbage, (about 2 pounds)
2 tablespoons butter
1/4 cup water
1/4 cup red wine vinegar
1 apple
1/4 cup red currant jelly
1/2 teaspoon salt
1 tablespoon caraway seeds, optional
1/4 cup raisins, optional
Quarter the cabbage; cut away the core, then slice quarters
crosswise about 1/8" thick. Melt butter in a large skillet over medium-low
heat. Add cabbage, water and vinegar. Cover and cook for about 15 to 20
minutes, stirring occasionally. Add the apple slices, currant jelly, salt,
and caraway seeds or raisins if used. Stir well; heat uncovered about 2
more minutes. Serves 8.
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1 pound carrots, cooked, mashed
1 small onion
1 small green pepper
1/2 cup milk
1/3 cup sugar
1 cup cracker crumbs, half for topping, half for mixture
1/2 cup soft butter, a little for topping, remainder
for mixture
salt and pepper, to taste
Mix together all ingredients, except for the topping.
Pour into a casserole dish. Add crumbs and butter on top. Bake in a 350
degree oven for 30 minutes until brown. 5 servings.
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1 stick butter (4oz), melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16oz) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over
medium heat. Add onion and peppers and cook until softened, stirring occasionally.
Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour
cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal,
salt and pepper. Stir in cheese and onion-pepper mixture.
Turn into a 2-quart buttered baking dish. Bake in a preheated
350 degree F. oven for 30 to 35 minutes, until puffed and golden. Serves
8.
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1 1/2 pounds fresh spinach
1 shallot, minced
1 clove garlic, minced
2 tablespoons olive oil
1 cup plain yogurt
salt and freshly ground black pepper, to taste
1 tablespoon fresh mint leaves,
minced
Wash the spinach well, trim it,
and chop or tear it into pieces, letting them fall into a large saucepan.
Add the shallot and garlic and cook over medium heat, covered, for about
5 minutes. Shake the pan occasionally so that the vegetables do not stick.
Drain the vegetables well, then
add the olive oil and continue to cook for 3 minutes, stirring constantly.
Remove from the heat, stir in the yogurt, and season with salt and pepper.
Fold in the mint and serve immediately. Serves 4.
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3 tablespoons bacon drippings
1/3 cup flour
1 can shoe peg corn (Niblets), drained
1 pound can tomatoes, drained
1 small onion, chopped
1 rib celery, finely chopped
1/4 pound cheese, grated
salt and pepper
Heat drippings. Add flour and brown. Add corn, tomatoes,
celery, and onion. Mix well and remove from heat. Make layers in 2 quart
casserole, alternating vegetables and grated cheese. Salt and pepper to
taste. Bake 30 minutes (covered) in 350 degrees oven. Serves 8.
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1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions
Mix soup, milk and pepper in a 1 1/2-quart casserole
dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25
minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and
bake about 5 more minutes, until onions are lightly browned. Serves 6.
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2 pounds carrots, scraped, sliced diagonally
2/3 cup orange marmalade
2 tablespoons brown sugar
2 tablespoons butter or margarine
2 tablespoons rum
1/2 cup toasted pecans, coarsely chopped
In a vegetable steamer over boiling water, cover and steam
carrots about 10 minutes or until crisp tender. Transfer carrots to a serving
bowl. Stir marmalade into carrots until marmalade has melted. Combine brown
sugar, butter, and rum in a small saucepan. Cook over medium heat until
butter and brown sugar melt. Remove from heat, and stir in pecans. Pour
over carrot mixture in bowl. Toss gently. Serves 8.
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3 pounds rutabaga, peeled and cut into 2" pcs
2 1/2 pounds potatoes, peeled and cut into 2" pcs,
about
5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 to 1/2 tsp. nutmeg
2 teaspoons chopped parsley
Cook rutabaga and potatoes in salted water in separate
pots (rutabaga will take about 30 minutes; potatoes about 25 minutes).
Drain; puree or mash rutabaga well, then mash potatoes. Combine mashed
rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well.
Taste and add more salt if necessary. Garnish with chopped parsley. Serves
about 8.
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2 cans (18oz) sweet potatoes, drained and mashed
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tblspns light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted
Lightly butter the crock pot. Mix mashed sweet potatoes,
butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together
in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.
Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly
over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.
Serves about 6.
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4 medium sweet potatoes
1/2 cup chopped nuts
4 tablespoons butter or margarine
3/4 cup brown sugar
1/2 cup coconut
4 bananas, mashed
1 cup crushed corn flakes
2 tblspns butter or margarine, melted
1/4 cup brown sugar
Cook potatoes in small amount of water until tender. Mash
and beat. Add nuts, 4 tablespoons butter, sugar and coconut. If the mixture
is dry, add either a little cream of orange juice to moisten.
Pour 1/2 of the sweet potato mixture into a buttered
casserole. Cover with mashed bananas and then top with rest of sweet potato
mixture. Combine crushed corn flakes, 2 tablespoons butter and brown sugar.
Cover top of sweet potatoes. Bake at 350 degrees for 20 minutes. Serves
6 to 8.
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2 cans (28oz) crushed tomatoes with juice
1 cup brown sugar, packed
1 can (6oz) tomato paste
2 teaspoons dry mustard
1 teaspoon salt
pinch baking soda
3 cups toasted white bread cubes
1/2 cup butter, melted
Heat oven to 375 degrees F. Grease a 3-quart baking dish.
In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt. Place
bread cubes in the baking dish; drizzle with melted butter. Pour tomato
mixture over bread. Refrigerate up to 4 hours, if desired. Bake 35 to 40
minutes, or until hot and bubbly. Garnish with fresh parsley or rosemary
sprigs, if desired. Serves about 10.
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2 tb
Olive oil
6 oz Mushrooms -- halved & sliced
1 t
Salt
2 lg Onions -- coarsely chopped
2
Celery ribs -- coarsely choppd 2
Carrots -- peeled & sliced
2 cl
Garlic -- thinly sliced
1 t Paprika
1/4 ts
Dried thyme
1/4 ts Dried sage
1 1/4 c
Barley
2 cn Chicken broth -- 14oz each
Nonstick cooking spray
1/4 c Fresh parsley -- chopped
1/4 c
Orange juice
1/4 ts Pepper
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add mushrooms; sprinkle with 1/8 tsp of the salt. Cook without stirring for 1 minute. Cook, stirring, for 4 more minutes, or until mushrooms are just softened. Transfer mushrooms to a large bowl. Set aside.
Add 2 tsp oil to the skillet. Add onions, celery, carrots
and garlic. Sprinkle with 1/8 tsp of the salt. Cook, stirring occasionally,
5 minutes. Add paprika, thyme and sage. Cook 1 minute longer. Transfer
vegetables to the bowl with mushrooms. Set aside.
Heat remaining 1 tsp of oil in a large saucepan. Add
barley and cook, stirring, for 1 minute. Add chicken broth and bring to
a boil. Lower heat, cover and simmer 50 minutes, or until barley is tender
but not mushy. Preheat the oven to 350ø. Lightly coat a deep, 2
1/2-qt casserole dish with nonstick cooking spray. Set aside. Stir barley
mixture, parsley and orange juice into the bowl with the vegetables. Add
3/4 tsp salt and 1/4 tsp pepper. If the mixture seems dry, stir in a little
water or chicken broth. Transfer the mixture to the prepared casserole
dish and cover with aluminum foil.
Bake for 30 to 40 minutes, uncovering the dressing for
the last 15 minutes. Makes 12 servings.
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1/4 c
Dried cranberries
Water -- boiling, to cover
6 tb
All purpose flour
2 tb
Cornstarch
1/2 ts
Baking powder
1/4 ts
Cinnamon
1 pn
Fresh grated nutmeg
1/2 pn
Salt
3 tb
Unsalted butter -- soften 1/3
c Sugar
1 lg
Egg -- beaten lightly
1/4 ts
Vanilla
2 tb
Milk
FROSTING
1/4 c
Cream cheese -- softened
1 tb
Unsalted butter -- soften
2 ts
Pure maple syrup or honey
Preheat oven to 350~ and line muffin tins with paper liners.
In a small heatproff bowl cover cranberries with boiling water and soak
for 5 minutes. While cranberries are soaking, into a bowl sift flour, cornstarch,
baking powder, cinnamon, nutmeg and pinch of salt. In another bowl with
an electric mixer beat together butter and sugar until light and fluffy;
beat in egg. Beat in vanilla. Stir in flour mixture and milk alternatley
in several batches, beginning and ending with flour
and stirring foten until smooth after each addition.
Drain cranberries and pat dry. Chop cranberries fine and stir into batter.
Divide batter among muffin tins and bake in middle of oven, about 20 minutes,
or until tested done.
FROSTING: In a bowl beat ingredients together until smooth
and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes
with frosting.
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-----BUTTER BUSTERS-----
2
Eggs
16 ounces
Pumpkin -- canned
3/4 cup
Sugar
2 teaspoons Cinnamon
-- ground
1/2 teaspoon Ginger
-- ground
1/4 teaspoon Cloves -- ground
12 ounces
Evaporated skim milk
Note: This filling is enough for two pies. Prepare crust(s)
using either the Graham Cracker Pie Crust (Low-Fat) or Pastry Crust (Non-Fat)
recipes. Preheat oven to 425. Mix filling in order given. Pour filling
into crust and bake 10 minutes. Reduce heat to 350 and bake 40-45 more
minutes or until knife inserted in center comes out clean. Garnish with
Dream Whip.
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1 cup
Madeira wine or dry sherry
Pan juices from roasted turkey
1 cup
Chicken broth
1/8 ts
Pepper
1/8 ts
Dried thyme
Boil wine, uncovered, in a small saucepan until reduced
by about half. Meanwhile, strain the pan juices into a 2-cup glass measure,
gently pressing on the solids to extract all of the liquid. Let the juices
rest for a few minutes, then skim away the grease that floats to the top.
Add chicken broth to make 1 1/2 cups liquid. Add juice-broth mixture to
the reduced wine, along with pepper and thyme. Boil for a minute or two.
Remove from heat and serve with turkey. Makes 16 servings.
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7 sl
White bread
2 c
Diced turkey
1/2 c
Chopped onion
1/2 c
Chopped green pepper
1/2 c
Finely chopped celery
1/2 c
Mayonnaise
Salt and pepper to taste
2
Beaten eggs
1 1/2 c
Milk
1 1/2 c
Shredded cheese
1 cn
Condensed cream of mushroom soup - or ceam of chicken soup can be used
This is a very good way to fix leftover turkey. It can
also be made with
crab - using the same amount of crab for turkey.
Cube 3 slices of the bread, and put in a greased 8x8x2
inch baking dish. Combine turkey, vegetables, mayonnaise, salt and pepper.
Spoon over the bread cubes. Trim crust from the rest of bread and lay slices
on top. Combine eggs and milk and pour over all. Chill at least one hour
in
refrigerator - it can be made up to this point the day
before. Spoon soup on top and bake at 325~ for 1 hour. Sprinkle cheese
of top, the last 10 minutes of baking. This recipe can be doubled.
PERSONAL NOTE from Ursula Taylor - folks I made this one
and it's terrific - even warmed over in the oven. Makes an awful lot -
but well worth it. You can cut down on fat content by using Low-fat Mayo,
egg substitute, low fat or no fat cheese, low fat or skimmed milk and using
the low fat creamed soups.
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7 each
Sweet potatoes
1/4 cup
Butter (1/2 stick)
1/2 cup
Sugar
1/4 cup
Brown sugar
1/2 teaspoon Vanilla
1/4 cup
Evaporated milk
2 each
Eggs
Cinnamon or nutmeg to taste
-----TOPPING-----
1 cup
Crushed corn flakes
1/4 cup
Butter (1/2 stick)
1/2 cup
Brown sugar
1/4 cup
Pecans -- chopped
Boil sweet potatoes in skins until done; cool, peel, mash
and mix with remaining ingredients, except topping. Place in greased 3
qt. casserole and cover with topping mixture. Bake 15 minutes at 450 deg.
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Serving Size : 8
2 tb
Olive oil
2 Bunches green onions diced
3
Cloves garlic,minced
2 Jalapeno peppers, seeded and Chopped
2
8 inch corn tortillas
1 tb Chili
Powder
1 t
Oregano
2 ts Ground
cumin
8 c
Turkey or chicken stock
1
Can (28 oz) plum tomatoes
TOPPING
2 c
Leftover, cooked turkey, cut Into thin julienne strips
1
Small avocado
Prepackaged baked tortilla Chips
1/2 c
Fresh cilantro leaves
To make broth: Heat olive oil in a large soup pot over
medium-high heat. Add onions garlic and jalapeno peppers. Saute until softened,
about 5 minutes. Add chili powder, oregano and cumin; Cook one minute more.
Tear corn tortillas into small pieces and add to the pot with the vegetables.
Add the stock, tomatoes and lime juice (3 Tb. fresh) Salt and pepper to
taste. Simmer, uncovered, stirring occasionally, for 30 minutes. Strain
the broth through a sieve, pressing hard against the vegetables with the
back of a spoon to extract all the juices and flavor. Heat broth, if
needed, before serving. Ladle the hot broth into soup
bowls and garnish each serving with some turkey strips, a few slices of
avocado and sprinkling of cilantro leaves.. Top with a small mound of tortilla
chips and serve at once.
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Serving Size : 4
-----THE DRESSING-----
1
Egg
3 tablespoons Grainy mustard
1/4 cup
Whipping cream
1 tablespoon Chopped fresh
tarragon
-=OR=-
1 teaspoon
-Dried tarragon
3 tablespoons Olive oil
-----THE SALAD-----
1 1/2 pounds
Sweet potatoes -- peeled 1/4 cup
White wine vinegar
2 cups
Diced cooked turkey
2 tablespoons Cooking oil
1 bn
Watercress
1
Head butter lettuce
TO PREPARE DRESSING: Combine mustard and egg in large
mixing bowl, mix well and set aside. Place the cream and dried tarragon
leaves in a small saucepan and bring to a boil over medium heat on the
stove. Remove from heat and whisk hot cream into the mustard/yolk mixture.
If using fresh tarragon, add it now. Slowly whisk in 3 tablespoons oil.
Set dressing aside. Remove and discard any tough watercress stems and discolored
leaves and place trimmed leaves in cold water. Remove and discard dark
green outer leaves and root tip of butter lettuce. Separate lettuce
leaves and wash with the watercress. Remove from water,
dry well and set aside.
TO PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces.
Place in pot, cover with water, and place over high heat and cook until
potatoes are soft. Drain potatoes, place in a mixing bowl, pour the vinegar
over, cover and let sit for 5 minutes. Add the turkey to the potatoes in
the bowl and mix well. To serve, add watercress and lettuce to the bowl.
Mix well and mound on plates.
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Serving Size : 6
1 package
Boneless fresh turkey breast -slices -- about 1 lb
8 ounces
Spaghetti -- broken in half -cooked -- drained
3 tablespoons
Margerine
8 ounces
Fresh mushrooms -- sliced -about 2 cups
1/4 cup
Green onions -- sliced
1/4 cup
Flour
1/8 teaspoon Nutmeg
14 1/2 ounces
Chicken broth
1 cup
Skim milk
2 ounces
Mozzarella; shredded -up to 4 oz <1/2 - 1 cup>
2 tablespoons
Parmesan -- grated
2 tablespoons
Parsley; fresh -- chopped
Heat oven 350. Cut turkey breast slices into 1/2 inch
strips. Heat margerine in large skillet
over medium high heat. Add turkey. Cook and stir 3-4
mins or until lightly browned. Stir in mushrooms and onions; cook
2-3 mins or until mushrooms are tender. Stir in flour, nutmeg,
chicken broth and milk; cook and stir until mixture bubbles
and thickens. Remove from heat.
Stir in mozzarella cheese; blend until melted. Stir in
spaghetti. Spoon mixture into 2 1/2 to 3
quart casserole. Sprinkle with grated Parmesan cheese
and parsley. Bake at 350 for 25-35 mins
or until bubbly.
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Serving Size : 6
5 cups
Torn fresh spinach
3 cups
Torn lettuce
2 cups
Cooked cubed turkey
2 slices
Red onion -- separated into Rings
1/2 cup
Chopped green pepper
1/2 cup
Mandarin oranges
1/2 cup
Sliced celery
1/2 cup
Pineapple chunks
1/3 cup
Vegetable oil
1/4 cup
Raspberry syrup
2 tablespoons
Red wine vinegar
1 1/2 teaspoons Honey
1/2 teaspoon Celery
seed
1/2 cup
Sliced almonds -- toasted
1/4 cup
Flaked coconut -- toasted
Line a large salad bowl with spinach and lettuce. Combine
the next six ingredients; spoon into bowl. In a jar with tight-fitting
lid, combine oil, raspberry syrup, vinegar, honey and celery seed; shake
well. Pour over the salad. Top with almonds and coconut. Serve immediately.
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